Gedeb Natural Gr. 3

The majority of coffees grown in Gedeb are local landrace varieties (which are often also called Ethiopian heirloom). Other varieties grown in the region were developed by the Jimma Agricultural Research Centre (JARC). JARC is an important research center for Ethiopia and has done a great deal of work on developing disease resistant and high yielding varieties that still demonstrate quality in the cup.

Most farmers in the region farm on fewer than 5 hectares (many counting their coffee farms in terms of trees rather than area). Cultivation methods remain traditional. Coffee is grown as part of an integrated ‘coffee garden’, and intercropped with other food crops. 

In addition to remaining traditionally intercropped, most farms are also organic-by-default. Farmers in Gedeb typically use very few—if any—fertilizers or pesticides.

Due to the size of most plots, coffee is typically handpicked by landowners and their family.

All coffee is selectively handpicked before being delivered to a collection center or directly to the washing station. At the washing station, coffee is sorted to remove damaged or underripe cherry and is then delivered to raised beds to slowly sundry. During this time, cherry is regularly turned and hand sorted several times to remove any damaged or discolored beans. Coffee is covered with plastic during the hottest hours of the day to protect the parchment from drying too quickly and overnight to prevent condensation from seeping into the parchment. This level of labor and love results in a truly exquisite cup profile.

Grades depend on visual inspection for defects and on cup quality. There are nine grades. Grade 1 is considered the highest quality coffee. Grade 1 and 2 are considered specialty coffee, grades 3 to 9 are classified as commercial coffee.